Garlic shrimp with mashed potatoes

Ingredients:

• 600 g large shrimp, peeled and deveined
• 450 g sugar snap peas, ends trimmed
• 6 cloves garlic, crushed
• 1 tbsp chopped fresh thyme
• 2 tablespoons extra-virgin olive oil
• 700 g small red potatoes, cut in half
• 3/4 cup sour milk or kefir
• 4 tablespoons unsalted butter
• 2 tablespoons chopped fresh chives
• Finely grated zest of 1 lemon

Preparation:

1. Preheat oven to grill mode.
2. In a large bowl, combine the shrimp, peas, garlic, thyme, and olive oil; set aside. Place the potatoes in a saucepan and cover with water to a depth of 1 inch (2.5 cm); bring to a boil. Reduce heat and simmer until tender when pierced with a fork, about 10 minutes.
3. Drain 1/4 cup of the potato water, sift the rest, and return the potatoes to the pan. Add the sour milk, 2 tablespoons of butter, 0.5 tablespoons of salt, and a pinch of freshly ground black pepper. Mash the potatoes, gradually adding the cooking water. Add 1 tablespoon of chives.
4. While the potatoes are cooking, place the shrimp and peas on a baking sheet. Grill until cooked through and golden brown in spots, 6-8 minutes.
5. Add the remaining 2 tablespoons of butter to the shrimp and peas and sprinkle with lemon zest. Stir until the butter melts and coats the shrimp; season with salt and pepper to taste. Divide the mashed potatoes, shrimp, peas, and any pan juices among plates. Sprinkle with the remaining 1 tablespoon of chives.